Tart s rebarborou a šľahačkou s kokosom

Tart with rhubarb and whipped cream with coconut

The rhubarb season almost ends, so you have last chance to create something from it. I think rhubarb with strawberries is a cliché, so I tried rhubarb with coconut. And sweet coconut with sour rhubarb matches very well.

Tart with rhubarb and whipped cream with coconut


175g all-purpose flour
25g confectioners´ sugar
100g butter
1 egg

500 ml whipped cream
8 heaping tablespoon coconut
5 heaping tablespoon confectioners´ sugar (I used 200 ml vegetable whipped cream, that one is with sugar, so I needed just 5 tablespoon sugar. If you use just ordinary whipped cream, add more sugar)

+ about 300 g rhubarb
confectioners´ sugar to sprinkle rhubarb

1. Mix and combine ingredients for crust. Process and form a ball, put it in a refrigerator for at least an hour. Take it out after an hour, roll out the pastry on a floured work surface. Press softened butter evenly into the bottom of mold/baking tin and put the pastry in it. Do not run a knife around edge of mold/baking tin because the pastry will shrink during baking. Stick pastry with a fork, ideally put a parchment paper on pastry and weigh it down with, for example, legume. I didn´t weigh it down, so it kind of puffed up. Take the crust out after about 5 minutes in oven on 190 degrees, cut off the edges and put it back in the oven to finish baking for about 15 minutes.
2. Cut rhubarb on stripes, put it in a baking tin, sprinkle rhubarb with confectioners´ sugar , cover it with a parchment paper and put it in the oven for about 15 minutes on 180 degrees. After it is baked, pick just rhubarb on a cake, not water that rhubarb released during baking.
3. Beat whipped cream. When it is done, progressively add coconut and sugar.
4. Let the crust cool, then layer whipped cream with coconut. Place the baked rhubarb on the top.


Tart with rhubarb and whipped cream with coconut

Tart with rhubarb and whipped cream with coconut


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